Healthy Recipe

Salt Cod Chowder

Recipe By:
R.T. Eby
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Salt Cod Chowder
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  • Total Time 60 min Ico-add
  • Yield 8 Servings
  • Level Medium

If you gave up meat for lent you need plenty of good substitutes. Here is a rich and hearty chowder that borrows from the traditions of both Newfoundland and New England.
 

Ingredients

  • 1 pound salt cod, boneless and skinless
  • 2 tablespoons olive oil
  • 1 pound sausage
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 1 cup carrots, diced
  • 2 medium baking potatoes, peeled and cut into 1/2-inch cubes
  • 2 quarts heavy cream
  • 2 quarts chicken broth
  • 4 ounces (1 stick) butter
  • 8 ounces spinach, rough chopped
  • 2 bay leaves
  • 1/2 teaspoon chili pepper flakes
  • Salt and pepper to taste
  • Paprika for garnish
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Directions

  1. 1. Soak the salt cod overnight in cold water.
  2. 2. Drain and tear the fish into bite size pieces; remove any remaining bones. Put the cod in a pot, cover with fresh water, and bring to the boil. Remove from heat, cover and let sit for 15 minutes then drain and set aside.
  3. 3. Warm the olive oil in a large soup pot over medium high heat (7 on a scale of 10). Brown the sausage for 3 to 5 minutes; reduce heat to medium. Add the onion, celery and carrots; cook, stirring frequently, until onions are translucent, about 5 minutes.
  4. 4. Add the potatoes, cream, chicken broth and butter; bring to a near boil. Do not let the mixture come to a full boil or the cream will expand and run out over the top of the pot.
  5. 5. Add the spinach, bay leaves, chili flakes, salt and pepper; bring to a simmer and let it cook for 30 minutes. Using a wooden spoon, mash some of the potato cubes against the side of the pot and stir them into the chowder until it reaches desired thickness.
  6. 6. Add the cod, stir to combine, then ladle into bowls. Sprinkle with paprika and serve.
 
 
  • Did you know?

    The production of salt cod dates back at least 500 years to the European discoveries of the Grand Banks off Newfoundland. Traditionally it was dried outdoors but today it is usually dried indoors with the aid of electric heaters.